Karaage is Japanese fried chicken.It often uses chicken thigh, but I cooked it with chicken breast. That way, I t’s much lighter in taste and lower in calories.Click here for full instructions:youtu.be/C0Oe4wZFQxA

Karaage is our favorite dish.

I couldn't really make good fried chicken so my mother-in-law taught me this recipe My husband happily enjoys this recipe.My family likes a thicker flavor so we let it marinate for 1 hour. This would also be great for Chicken Wings. Recipe by Iyocchi

Simple, easy, and delicious

Japanese style juicy karaage but pork version

I wanted to make a juicy karaage (Japanese fried chicken).Deep frying the chicken twice will make the inside juicy and the outside crispy.Recipe by Panko625.

I used to work at a Chinese restaurant when I was a student. Their fried chicken was so good so I've been trying to recreate the recipe at home. I don't think it's quite exact yet but I think I've almost got the taste down. Gobble the lot on your own or share with friends.-Don't add all of the seasoning ingredients at the same time! Add them in the order of 1, 2 & 3.-The more lard that you fry these in, the more aromatic they'll become.-This fried chicken is fried twice so you don't have to cook them through completely on the first fry.-Try seasoning with some Shichuan pepper salt, or even ketchup! Recipe by Antonjr

I love karaage and I've tried all kinds of different seasonings. I wondered how it would work with white wine to give it a western touch, and after several experiments I finally have this result!This is an izakaya (Japanese gastropub) style karaage that's well flavored. If you are watching your salt intake, reduce the amount of each of the seasonings.The key points are to adjust the katakuriko potato starch flour coating and the frying method. Recipe by Izumiuna

This is a classic recipe in our home that we've been making for a long time.It's also great if you add egg (my mother passed this on to me).2) It also works if you just use katakuriko.3) Don't fiddle with the chicken too much when you start deep frying.3) Start frying over medium heat, then increase to high heat at the end to get a crispy finish. Don't overcook if you are using chicken breast. Recipe by Yuuyuu0221

It’s a lot easier than you’d think!

This is my family's standard chicken karaage since we all love the green onion sauce.If you want to add some spice, mixing in 1 teaspoon of doubanjiang to the sauce makes it tasty.Enjoy it while piping hot. Recipe by haru001

I learned on a TV program that meat becomes juicier if you soak it in water, so I experimented a lot with the soaking time, amount of chicken and so forth. This was the most delicious version that I could come up with.By soaking the chicken in water, you can replace some of the moisture that was lost between the muscle fibers of the meat, making the result so much more moist and juicy!If you fry them at too high a temperature the meat will get tough, so fry them at medium temperature first (to stop the coating from falling off), then low temperature, and finish off at high temperatures. For 2 servings. Recipe by Haru mama manma